Pages

Stay Connected

Thursday, May 24, 2012

Chicken, Zucchini & Portobello Mushrooms in a Chianti Red Wine Sauce

I know. Not one of my better pictures, but when I placed the chicken on the plate, it got lost and looked like a pile of sauce. This one, you can at least see that there is meat in there. Anyway, it was extremely tasty and we loved it. You could also cook this in a slow cooker on low for 4-6 hours if you don't have a Dutch oven, but I prefer this method better.

Heat oil in a Dutch oven or large pot and add chicken (you will probably have to do this in two batches). Allow to brown on all sides, then remove and set aside. Add in the basil, garlic, zucchini, mushrooms and wine and let simmer for about 2 minutes, then add in the tomatoes and the chicken. Cover and bake at 325 for 1 1/2 hours, stirring occassionally. Serves 6.

Thanks Terri but for this recipe you would have to use the tomatoes as that is the base for the entire dish. Stay tuned next week though because I just made some Chicken Balsamico using chicken thighs and there are no tomatoes in that dish.